Raspberry & Blueberry Pie

1 8-ounce package cream cheese, softened

2 Tbsp. milk

1 Tbsp. sugar

1 graham cracker crust

1 cup fresh raspberries

1 cup fresh blueberries

3/4 Cup sugar

1 Tbsp. cornstarch

1/4 Cup raspberry-flavor gelatin

whipped cream (for topping - optional)

Stir together cream cheese, milk, and 1 Tbsp. sugar in small bowl. Spread cream cheese mixture over bottom of cooled piecrust. Combine raspberries and blueberries and pour into piecrust, on top of cream cheese mixture. Combine the 3/4 Cup sugar, cornstarch, dash of salt, and 1 Cup water in a saucepan. Cook and stir until thickened and bubbly. Once it's bubbly, cook it for 2 more minutes. Stir gelatin into the bubbly liquid. Cool mixture - slightly. Pour gelatin mixture over the berries in the pie. Cover & refrigerate 4 hours or overnight. Top with whipped cream if desired!

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